| Show A A MEATLESS DINNER I B BY CORNELIA C BEDFORD lIONG thoughtful people the belles bellet bellesIs Is slowly spreading th that t the amount of meat c consumed ns by the In this country I is tar far greater t r than Is demanded fOr bodily growth or Hying The Fite war bel between Russia Russin and Japan has more forcibly or Impressed on on our minds tile the fact that tile the e y no means vegetarians not on 00 only I ly Iy use ft e surprisingly 13 small amount of j 1 food tood bu but t th find and tIP Ue e InAS 1114 vels of endurance on tat would scent n nto j to us to be a 8 restricted met When however we come to analyze thE r list we find that u a certain i percentage Is leguminous I The cod elements which ire Ste most moat es esi essential i santinI to life Ufe and health are ale the I genous and carbon carbonaceous and if ani nl I mat mal foods are discarded either or in part th the same amt 1 mu n tort t be s from other sources else cis tho ho diet will b Imperfect and the system j become Impoverished While many I vegetable foods a portion Of I one or both of these these elements the best calculated to replace them ade nuts and legumes Those legun legu which are mature cOntain a lars percentage of nitrogenous maters material than un any other kinds ot of food and fo oz j this reason are best adapted to act is as substitutes for fOl animal foods of these legumes pens peas beans and lentils are the best known lb this country In any of them as substitutes for foods there are a few points which not be forgotten AU All are covered with n a tough indigestible bl ble skin which ought to be removed In Inthe inthe I the kitchen or broken by thorough mastication the first method being the most desirable They are I best cooked b prolonged and gentle boiling or stewing iuS this being heing preceded fd by soak soaking lug ing the length pf time rt tv fur l soaking ki del depends ends upon the age of the legumes thos just ripened needing I but a 11 few hours while those Irae b been en kept in stock require from tw twelve to hours o over Is a good and anft sate safe average the b points in mind let us undertake un the tho of J a leas ie dinner The one here e sugg t wit not b be round difficult to cook or 01 serve sene i ot of Pea Soup acid Nut Roost Roast Brown Onion Sauce I Mashed I St Stewed d Corn and ana tomatoes calo nd Apple S l d I Saltines Cotta Cottage e Balls Spot e Coffee 4 the he roast requires the lon longest est I th for tor its let us t take ke keit it up p first illat 01 Ot the preceding evening I pi plak k elver and wash sena r t y two thIrds of a cupful each ooch of groan len Ion and drIed peas When put putto mt to o soak hI tw Q bowls of fresh tresh cold I wt wilier er In idle tle morning drain turn Into separate saucepans over cover with fresh freshwater I water heat slowly and lot simmer Immer aliI all tho morning or until they break In i r s pros through a sieve t and re i turn to the side do the fire re where lere each I may evaporate danger o of scorching until no lodger watery water Now one cupful ot of ea h anti mix ad adding adding I ding one cupful of finely chopped Bra or English walnut moots with salt and just powdered sage sag or thyme to slightly season Take fake eight pieces of or orve f very ve dr dry bread and steam for ten min minutes ut utes then beat With a o adding I half a cUIn cupful of hot snit salt and sage to and when thoroughly mixed a 8 egg an O ov oval nl al or oblong size Of a brick loaf Jolt and andai sloes ai es with the i tt and pull mixture Make Inke the bread brend In a long roll 1011 place lengthwise In the pan and over oer It press the remainder of the first I mIxture Stand In ft a pan pad of water cover and bake for an hour and a half halfIn In a moderate oven For the sauce zut ut fine two onions turn into a saucepan with one large lorge of butter and cook very verJ slowly until col colored ored red Add 1 two WO Sl sli heaping tablespoonfuls table tablespoonfuls spoonfuls of flour td d str until un Il brown browned ed 04 lignin again po pour r in wally one pint of wat water and Sl stowed wed to until smoothly thicken t ted ed Season with snit salt and pepper and draw to one OIl sid to simmer for l twenty minutes Sit sl ain lct N sore lug Ing I For u a delicious the nn Initiated wm will containS sto stock Open open a can cun of green p pons ns do not discard dis discard card the liquid but let all stand fin an I hour or 01 two to b oro I Turn into a saucepan n odd a 0 pInt of I wat water r a ba bay leaf Jea u a blade or of mace i salt and white pepper to tn tai te mer for 01 twenty minutes 1 mashing oc j with J a wire potato masher I Hu Rub through a sieve return to the he fire I thicken slightly with flour wet wIth cold water and boll boil for three I stir In a half ludt eup ul alta acid I serve immediately Pare Parc the potatoes and let stand flit I cold water for 01 a time befog boiling bomor When easily pierced with a fork drabs off It the boiling water and Pl through a dicer adding butter seasoning and hot milk us as desired then beat hard for tor tora fora a moment before serving Open and cook tho canned cannell corn COln and tomatoes It If liquid is needed l lon on the corn use only onh water l boll the tomatoes to tomatoes matoes until quIte thick then pr pro s through a sieve Put together Season well v ll u add a spoonful or of butter and aim I mer gently for thc five minutes As u a dr dressing for the salad b beset at two lg add a pint lt of dry d a I hf I teaspoonful or of salt s a d dash h of t oay ca and II half cupful or of warm waln water stir in slowly four tablespoonfuls of vInegar then place over In a dOuble boiler and stir until the mix mixture mixture ture thickens like custard custa Add two t bl ot of QU butter tM cut In bit bits take oft off stir until blended strain ani aniset set aside untIl cold Just before using stir In as much pet pe cream Cut fine equal of blanched celery and tart apple mix with the dr dressing turn Into a 8 dish anti ant wIth celery tips and some soma bUR bits of sweet red pepper Work Into Jota cottage cot tage cheese just enough t slightly soften It then In balls anti serve with the salad For ilor the orange C SJ sponge onte soak sank on or of a package of gelatine In or of ofa a cupful of cold water Riel when soft so over hot water until dissolved To on one cupful of strained oran juice add sugar to make vel very sweet weer antI and stir until dissolved Add the gel gt l anti amI set In a coot cool place until tIll mixture begins begin to thicken Add the un tin beaters whites or of three eggs oma a d whit with a fiat wire who beater until the tha mass is a perfect sponge and quit thick Turn into one or more wet h i molds and set aside In ht a coot cool place un Ul tit firm foOl ugh to tin |
